Search Result of "Mingchang Wu"

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effects of Different Heating Treatment and Storage Time on Formation of Resistant Starch from Potato Starch)

ผู้เขียน:ImgChinfu Chou, ImgMingchang Wu, ImgBudi Nurtama, ImgJenshinn Lin

สื่อสิ่งพิมพ์:pdf

Abstract

Resistant starch (RS), a polysaccharide, shows physiological properties similar to dietary fiber, and could be produced by processing. In this research, potato starch was used as material to investigate the effects of different heating treatments (water bath, high pressure autoclave and water bath-high pressure autoclave) and storage time (at 7?C for 7 and 14 d) on the RS content (RSC). According to the results, the RSC of potato starch processed by different heating treatments was in the range 10.61- 26.00%. The potato starch processed by high pressure autoclave had a higher RSC than the water bath heating treatment without storage, but was close to the RSC from a combination of the water bath-high pressure autoclave heating methods. After storage for 7 d, the RSC was found to have increased with the water bath heating method, whereas it decreased with the high pressure autoclave heating method. However, there was no significant difference in the RSC between the heating methods when storage time was extended from 7 to 14 d.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 044, Issue 5, Sep 10 - Oct 10, Page 935 - 942 |  PDF |  Page